Preparation

1. In a large pot, heat the oil over medium-high heat. Add the onion and the chard ribs and stems. Sprinkle lightly with salt, reduce the heat slightly, and saut´ until vegetables are softened, about 10 minutes.

2. Add the garlic and thyme and cook, stirring frequently, 1 to 2 more minutes until garlic is fragrant but not browned.

3. Add the broth and bring to a simmer. Stir in the beans and the chard leaves. Cover and simmer until the chard leaves are wilted and tender to the bite, 5 to 7 minutes longer.